- Get the leeks, tomatoes and eggplants in the oven
- Make amba dressing
- Cook shawarma
Turkey shawarma
The smaller and thinner you cut the turkey, the more juicy it will be. Try and cook this right before serving, because it might get dry quickly. But will be juicy and incredible delicious fresh out of the pan!
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Ingredients:
- 2 turkey breasts cut into small chunks
- 1 tablespoon curry powder
- 1 tablespoon garam masala spice blend
- 1 teaspoon salt pink Himalayan
- 3 tablespoons extra virgin olive oil
- 1 lemons juiced
Directions:
- In a baking dish or large bowl add all the ingredients except the lemon and mix well.
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the shawarma (in batches if have to) it is ok if it overlaps a little, just not too much. Cook for 3 minutes. Use a wooden spoon and mix it around. Cook for 4 more minutes.
- Remove from pan and squeeze with lemon and serve.
Notes & Tips:
You can use cumin instead of garam masala spice blend, but i prefer any spice blend that says for grill, meatballs or even five spice. Any light brown spice blend (which usually includes, chili, garlic, cinnamon, and cardamom) is great to use!
Eggplant salad with amba dressing
Amba is a tangy mango pickle condiment which originated in India and became popular in Middle Eastern cuisine. You can find it at almost every falafel and Shawarma shop in Israel! This is my quick version of how to incorporate some of the flavors without having to have dehydrated lemons on hand!
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Ingredients:
- 1 eggplant thinly sliced
- 1 box cherry tomatoes
- 2 leeks sliced
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 2 tablespoons techina paste
- 1 cup frozen mangos or fresh
- 1 tablespoon honey
- 5 lemons juiced
- 1 tablespoon white wine vinegar
- 1/2 chili pepper seeds removed
- 3 tablespoons fresh cilantro
- 1 teaspoon turmeric powder
- 1/4 teaspoon garam masala spice blend or cumin
- 1/4 teaspoon fenugreek powder optional
- 2 cloves garlic peeled
- 4 ounces butter lettuce chopped
Directions:
- Preheat the oven to 425°F. Prepare 2 sheet pans with parchment paper.
- Add the eggplant, tomatoes, leeks, ¼ cup of olive oil and ½ teaspoon of salt and mix well and evenly. Place in oven for 30 minutes.
- Using a blender or food processor, add the remaining olive oil, salt, and the rest of the ingredients except the lettuce. Blend until smooth.
- Add the lettuce to a large bowl and add the tomatoes, leeks and eggplant. Add dressing right before serve.
Notes & Tips:
If you live in Israel and want an amazing assortment of frozen fruit delivered to your area, visit Nectarina , the most amazing frozen fruit and specialty items online store in Israel. Visit today http://nectarina.co/product-category/frozenfruit/.
If you want your eggplants to taste fried, add more olive oil and cook a bit longer in the oven!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Place ALL leftovers together into a pita, add more amba dressing right before eating!
